Spicy Yogurt Chicken Bites (Printer-Friendly)

Juicy chicken marinated in a zesty spiced yogurt, baked golden and crisp for a tasty high-protein snack.

# What You'll Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

→ Marinade

02 - 3/4 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp olive oil
05 - 3 garlic cloves, minced
06 - 1 1/2 tsp smoked paprika
07 - 1 tsp ground cumin
08 - 1 tsp chili powder
09 - 1/2 tsp cayenne pepper
10 - 1 tsp salt
11 - 1/2 tsp black pepper

→ Coating

12 - 1 cup panko breadcrumbs, gluten-free if needed
13 - 2 tbsp sesame seeds (optional)
14 - Cooking spray or additional olive oil for baking

# Method:

01 - In a large bowl, combine Greek yogurt, lemon juice, olive oil, garlic, smoked paprika, cumin, chili powder, cayenne pepper, salt, and black pepper. Mix thoroughly.
02 - Add chicken pieces to the marinade, ensuring full coating. Cover and refrigerate at least 1 hour, up to overnight for optimal flavor.
03 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
04 - In a shallow dish, combine panko breadcrumbs with sesame seeds, if using.
05 - Remove chicken pieces from marinade, letting excess drip off. Dredge each piece in breadcrumb mixture, pressing lightly to adhere.
06 - Place coated chicken bites on prepared baking sheet. Lightly spray or drizzle with olive oil.
07 - Bake for 18 to 20 minutes, flipping halfway through, until chicken is golden, crisp, and cooked to an internal temperature of 165°F.
08 - Serve hot with preferred dipping sauce.

# Expert Suggestions:

01 -
  • The yogurt keeps the chicken so moist you won't believe it was baked, not fried.
  • You can prep everything in the morning and bake it right before people arrive, or just before you get too hungry to wait.
  • It works as a snack, an appetizer, or honestly, dinner if you double the batch and serve it over rice.
02 -
  • Don't skip the marinating time, even 30 minutes makes a difference, but an hour or more is when the yogurt really tenderizes the meat.
  • If the breadcrumbs aren't sticking well, pat the chicken pieces dry with a paper towel before dredging, it helps the coating grab on.
  • Flipping halfway through is non-negotiable if you want even browning, the bottom will steam otherwise.
03 -
  • Use a meat thermometer to check doneness, it takes the guesswork out and prevents dry chicken.
  • If you're air frying instead of baking, reduce the time to 12 to 15 minutes at 200°C (400°F) and shake the basket halfway through.
  • Marinate in a resealable bag instead of a bowl, it uses less space in the fridge and coats the chicken more evenly when you massage the bag.
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